Recently I got a chance to explore the culinary scenes of Tel Aviv and Jerusalem, which are a melting pot of culinary cultures from both near and afar. Over the course of a week, I had some fantastic meals, and although each chef had his unique style, there were some common themes and ingredients that tied the cuisine together, and Labneh was one of them. I had it in sauces, under salads, with Jerusalem Bagels, and on raw fish, but never was I served a bowl of Labneh with a spoon and jam, like you’d eat yogurt.
📖 Recipe
